Enzymatic hydrolysis of corn starch granules: Comparative action of porcine pancreas α-amylase, maltogenic α-amylase, glucan 1,4-α-maltotriohydrolase, and amyloglucosidase.

This study systematically compared the enzymatic hydrolysis of corn starch granules by porcine pancreas α-amylase (PA, endo-acting), maltogenic α-amylase (MA, multifunctional), glucan 1,4-α-maltotriohydrolase (AMTS, multifunctional), and amyloglucosidase (AMG, exo-acting). Multiscale structural analysis revealed that enzymatic hydrolysis produced distinct pore-cavity structures, ranging from large cavities (PA, MA) to increased pore number with moderate cavity (AMTS) and minimal cavity formation (AMG), following a consistent "inside-out" pattern of initial amorphous region hydrolysis followed by crystalline domain erosion. Functionally, PA and MA treatments resulted in the highest increases in oil and water absorption capacities (1.21- and 1.12-fold; 1.06- and 0.91-fold, respectively), specific surface area (2.90- and 2.89-fold) and pore volume (3.55- and 3.02-fold). AMTS exhibited intermediate pore and absorption capacity development between the higher efficient PA/MA and less efficient AMG. These differences might be attributed to the different enzymatic action modes. Collectively, AMTS is promising for moderate and controlled structural modification of starch granules.